Aloo Gobi

Method

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1. Toss the cauliflower and potato with 3 tablespoons of the oil, the turmeric and 1 teaspoon of the salt.

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2. Spread on a large tray in a single layer, leaving space between the pieces, and roast at 220°C / 430°F for 25 to 30 minutes, turning once, until browned at the edges and tender.

   Mark done Start 25 min timer

3. Meanwhile heat the remaining oil in a wide pan and pop the cumin and mustard seeds for 20 seconds.

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4. Add the onion and fry for 8 minutes until golden, then the garlic, ginger and green chillies for 2 minutes.

   Mark done Start 8 min timer

5. Add the ground coriander, cumin and Kashmiri chilli with 2 tablespoons of water to stop them catching, and fry for 60 seconds.

   Mark done Start 60 sec timer

6. Tip the roasted vegetables into the pan and fold gently to coat — use a spatula and turn rather than stir, to keep the florets whole.

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7. Add the amchur, remaining salt, garam masala and the kasuri methi crushed between your palms. Cook 3 minutes more.

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8. Finish with fresh coriander and serve with roti.

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Chef’s Tips

• Do not crowd the roasting tray. Two trays is better than one heaped tray every time.
• Cut the potatoes slightly smaller than the cauliflower so both finish together.
• A squeeze of lemon at the table brightens the whole dish.

Pairing Suggestions

• A crisp lager or lime soda
• Serve with dal tadka, roti and yogurt
• Follow with fresh papaya

Storage & Reheating

Refrigerate 3 days. Reheat in a hot oven or dry pan to restore the edges; the microwave makes it soft.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.